Sicily Guide

I am not generally a fan of Michelin-starred restaurants.

It’s not that I have a problem with the guide per se, more that satisfying the demands of a guidebook originally designed to tell haute-bourgeoisie French motor-ists where to find Parisian-style fine dining seems to do strange things to chefs, making them complicit in a production-line approach that, however upmarket, has more in common with the box-ticking of Pizza Hut or Starbucks than with good cooking.

Read more at Time Online